The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

Overview

As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long ...

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The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (PagePerfect NOOK Book)

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Overview

As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.

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Editorial Reviews

From the Publisher

"The Hamptons and Long Island Homegrown Cookbook" by Leeann Lavin has some mouth-watering recipes from Long Island that can be enjoyed in South Florida." - Jewish Journal (Florida)

“But there’s many a fascinating story told in this book and I suggest that you go right ahead and buy a copy for every foodie on your gift list. Locals will love it. As will native Long Islanders who now live “away.” People who sometimes visit our shores will also “eat it up.”” - Dan’s Hamptons

“Long Island and Hamptons residents can emulate their favorite restaurant chefs in their own kitchens through these

recipes, while others can get a taste of the region’s culinary palette.” - MomsCentral.com

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Product Details

  • ISBN-13: 9780760337578
  • Publisher: Voyageur Press
  • Publication date: 6/4/2012
  • Series: Homegrown Cookbooks Series
  • Edition description: First
  • Pages: 160
  • Sales rank: 562,023
  • Product dimensions: 9.60 (w) x 10.90 (h) x 0.90 (d)

Meet the Author

For the past five-plus years, Leeann Lavin was the Director of Communications at Brooklyn Botanic Garden. As principal of Duchess Designs, LLC, Leeann is an award-winning landscape designer. Her garden book reviews have appeared in The Two River Times and the Wall Street Journal.

Jennifer Calais Smith is a New York City–based photographer specializing in architecture, food, gardens, travel, and interiors. Her work has been published in Architectural Record, Town & Country, and Metropolis, as well as on Food&Wine.com, among others.

Born and raised in a suburb of Detroit, Lindsay Morris is a photographer and artist living on the East End of Long Island. After a decade of studying and working in fine art photography, she spent the next decade designing and producing her own line of women's clothing that took her all over the world. In 2006, she made her way back to her original passion in photography and has held the position of photo editor of Edible East End magazine for the past five years. She is the mother of two boys who help her tend their backyard garden.

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Read an Excerpt

1770 House, Chef Kevin Penner

18 Bay, Chefs Adam Kopels and Elizabeth Ronzetti

Almond, Chef Jason Weiner

Amarelle Restaurant, Chef Lia Fallon

Bistro M, Chef Mitchell SuDock

CoolFish Grille & Wine Bar, Chef Tom Schaudel

Cuvée Bistro and Bar, Greenporter Hotel, Chef Deborah Pittorin

East Hampton Grill, Chef Michael Rozzi

Foody’s, Chef Bryan Futerman

Fresno, Chef Gretchen Menser

Jedediah Hawkins Inn, Chef Keith Luce

Kitchen A Bistro and Kitchen A Trattoria, Chef Eric Lomando

Loaves and Fishes, Chef Anna Pump

Mirabelle Restaurant and Tavern, Chef Guy Reuge

Nick and Toni’s, Chef Joe Realmuto

North Fork Table & Inn, Chefs Claudia Fleming and Gerry Hayden

OSO Restaurant (Southampton Inn), Chef Bryan Naylor

Satur Farms, Chef Eberhard Mueller

Scrimshaw, Chef Rosa Ross

Southfork Kitchen, Chef Joe Isidori

Starr Boggs, Chef Starr Boggs

Swallow Restaurant, Chef James Tchinnis

The American Hotel, Chef Jonathan Parker and Owner and Innkeeper Ted Conklin

The Frisky Oyster, Chef Robby Beaver

The Grey Horse Tavern, Chef Meredith Machemer

The Lake House, Chef Matt Connors

The Living Room at the Maidstone Inn, Chef James Carpenter

Vine Street Café, Chef Terry Harwood and Pastry Chef Lisa Harwood

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Table of Contents

Contents
Introduction
 
The Hamptons and South Fork
Nick and Toni’s, Chef Joe Realmuto
Nick and Toni’s Garden with Peconic Land Trust
  Peconic Bay Scallops with Butter and Lemon over Garden Arugula
  Garden Vegetable Agrodolce
  Ribollita: Garden Cavalo Nero and Barloti Bean Soup
East Hampton Grill (Formerly Della Femina), Chef Michael Rozzi
Balsam Farms
  Local Corn and Clam Chowder
  Salad of Local Beets and Apples with Preserved Cherries and Fennel
  Pan-Roasted Montauk Striped Bass with Heirloom Zucchini and Summer Squash Gratin, Sun Gold Tomato
    Cruda, and Wax Bean Salad
Loaves and Fishes, Chef Anna Pump
Loaves and Fishes Herb Garden
  Lobster Potato Salad
  Baked Seafood Sagaponack
  Zucchini-Pepper Soup
The American Hotel, Chef Jonathan Parker and Owner and Innkeeper Ted Conklin
The American Hotel Garden
  Peconic Clam Chowder
  Croque Monsieur
  Baked Apples Bonne Maman
Almond, Chef Jason Weiner
Pike Farms
  Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
  English Pea and Mint Soup with a Parmesan Flan and Smoked Bacon
Foody’s, Chef Bryan Futerman
Hayground School Garden
  Pizza with Fresh Local Vegetables
  Cherry Wood–Smoked Brisket
  Watermelon–Red Pepper Gazpacho
Southfork Kitchen, Chef Joe Isidori
Mecox Bay Dairy Farm
  Korean-Style PEI Mussels with House-Made Kim Chi and Smoked Bacon
  Nonni’s Ricotta Gnocchi with Tomato and Basil
  Arctic Char with Miso, Grapefruit, and Yuzu
1770 House, Chef Kevin Penner
Quail Hill Farm
  Local Long Island Oysters with Mignonette Sauce
  Local Tomatoes with Mozzarella di Bufala
  Local Tuna Crudo
Fresno, Chef Gretchen Menser
Babinski Farm Stand
  Braised Beef Short Ribs with Creamy Polenta and Halsey Farm Apple Gremolata
  Crudo of Local Fluke with Cucumber Ribbons, Radishes, Jalapenos, Ginger Oil, Fresh Lime Juice, and
    Hawaiian Pink Sea Salt
  Chilled Babinski Heirloom Tomato Soup with Spicy Guacamole
The Living Room at the Maidstone Inn, Chef James Carpenter
Opened Minded Organics
  Rakmacka
  Satur Farm Organic Green Salad
  Toast Sgaken
Starr Boggs, Chef Starr Boggs
Starr Boggs Garden
  Butter Lettuce Salad with Champagne Vinaigrette
  Softshell Crabs with Southern Succotash
  Basil-Crusted Swordfish with Orzo Paella
 
The North Fork and Shelter Island
North Fork Table & Inn, Chefs Claudia Fleming and Gerry Hayden
Oysterponds Farm
  Assortment of Roasted Beets, Catapano Goat Cheese, and Roasted Pistachios
  Roasted Curried Butternut Squash and Crispin Apple Soup
  Blueberry Cobbler
Jedediah Hawkins Inn, Chef Keith Luce
Jedediah Hawkins Inn Garden
  Apple Rosemary Fritters
  Boulangere Potatoes with Purple Sage
  Stout BBQ Sauce
Satur Farms, Chef Eberhard Mueller
Satur Farms Garden
  Spiced Fish and Vegetable Stew with Basil
  Monkfish with Stewed Leeks
  Tuna Tartar with Three Spring Radishes
Cuvée Bistro and Bar, Greenporter Hotel, Chef Deborah Pittorino
Aeros Cultured Oyster Company and Noank Aquaculture Cooperative
  Farmstand Strawberry Rhubarb Tartelettes
  Cuvée Oysters
  Arugula Pesto with Pasta
The Frisky Oyster, Chef Robby Beaver
The Farm
  Roasted Baby Beet Salad with Humboldt Fog Goat Cheese
  Grilled Local Striped Bass with Six Spices and KK’s Great White Tomatoes
Scrimshaw, Chef Rosa Ross
Crescent Duck Farm
  Crescent Farm Duck Breast with Pickled Red Cabbage and Pâté Turnover
  Arroz de Choco (Squid Rice)
  Vegetable Blender Soup
Vine Street Café, Chef Terry Harwood and Pastry Chef Lisa Harwood
Sylvester Manor Farms
  Grilled Montauk Swordfish with Picatta-Style Sauce and Fresh Baby Spinach
  Sticky Toffee Pudding with Toasted Almond Brittle
18 Bay, Chefs Adam Kopels and Elizabeth Ronzetti
Sang Lee Farms
  Barbeque Striped Bass Fin
  Black Bow-Tie Pasta with Local Squid and Guy Lok
  Immaculata’s Stuffed Peppers
 
The North Shore
Mitch & Toni’s American Bistro, Chef Mitchell SuDock
The Rottkamp Farm
  Pistachio-Crusted Halibut with Asparagus, Fava Beans, Oyster Mushrooms, and Lemon Beurre Blanc
  Grilled Octopus with Panzanella Salad
  Spiced Roasted Venison Loin with Squash Spaetzle, Cauliflower-Horseradish Mash, and Huckleberries
CoolFish Grille & Wine Bar, Chef Tom Schaudel
Paumanok Vineyards
  Fried Oyster Bay Oysters with Avocado Relish and Passion Fruit Fire Oil
  Up-Island Lobster Risotto with Summer Corn, Heirloom Tomato, and Basil
  Strawberry-Rhubarb Shortcake with Tahitian Vanilla Cream
Swallow Restaurant, Chef James Tchinnis
Bee Sting Honey
  Roasted Beets, House-Made Ricotta, Baby Carrots, and Honey
  Swallow’s “Mac and Cheese” with Asiago Béchamel
  Black Angus Sliders with Tomato Jam
Kitchen A Bistro and Kitchen A Trattoria, Chef Eric Lomando
Kitchen A Bistro Garden
  Halibut with Summer Tomatoes
  Polentina with Spring Vegetables
   Butternut Squash Saltimbocca with Burrata Cheese
Mirabelle Restaurant and Tavern, Chef Guy Reuge
Mirabelle Garden
  Hoisin Glazed Grass-Fed Beef Filet
  Summer Blueberry Tart
  Fizzy Strawberry-Basil Lemonade
Amarelle Restaurant, Chef Lia Fallon
Andrews Family Farm
  Peach and Seasonal Berry Cobbler
  Ratatouille
  Stuffed Squash Blossoms
 
The South Shore
The Lake House, Chef Matt Connors
The Farm at St. Peter’s
  Marinated Natural Lamb Loin with Garden Ratatouille, Goat Cheese Gnocchi, and Herb Vinaigrette
  Cherry Tomato Gazpacho
  Warm Berry Cobbler with Lemon Verbena Ice Cream
The Grey Horse Tavern, Chef Meredith Machemer
Grey Horse Garden
  Local Peach and Organic Beefsteak Tomato Salad
  Linguine with Local Clams, Rainbow Swiss Chard, and Broccolini
  Pan-Seared Local Scallops with Summer Succotash, Frisée Salad, and Crispy Fried Beets
 
Restaurant Directory
About the Author/Photographers
Acknowledgments
Index
 

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